Puff Pastry Pear and Pear Berry Purses

I am a firm believer that one thing every cook should have in their house is a nice, frozen box of pastry sheets.  For no other reason than the fact that only insane people and pastry chef's bother making their own.  They're a pain, just like croissants.  Really.

You Need:

2 Bosc Pears, peeled and diced small
1/4 pint raspberries
puff pastry
1/4 tsp cinnamon
1/8th tsp ginger
Sugar or honey to taste

Preheat oven to 375F.

Diced pears get thrown in a bowl, and tossed with cinnamon and ginger. Add more if you like. If you plan to make pear berry, add the raspberries and a spoon of sugar or honey as well. This is necessary, as berries will cook down quite bitter.

A package of puff pastry usually comes 2 sheets which can be divided in thirds.  Do this, and then cut thirds into three squares.  Using a cupcake pan or finger bowl for shape, make a cup out of the dough, and spoon in just enough fruit that you can still pinch the tops closed. Place on ungreased cookie sheet and bake until golden, about 15-20 mins.

If you prefer sugar, sugar the purses before baking. As you can see, mine are drizzled with orange blossom honey.

Great for when you forgot to make dessert! Warning, dough takes 40 min to thaw.

Bon Appetite!